In a blender or food processor, combine basil, mint, pine nuts, Parmesan, olive oil, salt, and pepper. Adjust olive oil to reach your desired pesto consistency.

Meanwhile, bring a pot of salted water to a boil and cook linguini according to package instructions.

Drain the pasta, reserving ½ cup of pasta water in the pot.

Return pasta to the pot and add a generous amount of pesto sauce. Cook over medium heat until creamy and slightly reduced, stirring frequently.

Transfer to a serving bowl and top with extra Parmesan cheese. Serve immediately.